Blending studies using wheat and lentil cotyledon flour: Effects on rheology and bread quality
Journal article
Drew Portman, Chris Blanchard, Pankaj Maharjan, Linda S. McDonald, John Mawson, Mani Naiker and Joe F. Panozzo. (2018). Blending studies using wheat and lentil cotyledon flour: Effects on rheology and bread quality. Cereal Chemistry. 95(6), pp. 849-860. https://doi.org/10.1002/cche.10103
Authors | Drew Portman, Chris Blanchard, Pankaj Maharjan, Linda S. McDonald, John Mawson, Mani Naiker and Joe F. Panozzo |
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Abstract | Background and objectives Findings Conclusions Significance and novelty |
Keywords | crumb color; crumb firmness; extensibility; loaf volume |
Year | 2018 |
Journal | Cereal Chemistry |
Journal citation | 95 (6), pp. 849-860 |
Publisher | AACC International |
ISSN | 0009-0352 |
Digital Object Identifier (DOI) | https://doi.org/10.1002/cche.10103 |
Scopus EID | 2-s2.0-85053708778 |
Publisher's version | File Access Level Controlled |
Publication process dates | |
Deposited | 10 May 2021 |
https://acuresearchbank.acu.edu.au/item/8vzy8/blending-studies-using-wheat-and-lentil-cotyledon-flour-effects-on-rheology-and-bread-quality
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